Description
A creamy, flavorful Cajun chicken pasta recipe featuring tender chicken chunks simmered in a spicy tomato sauce with garlic, cream, and parmesan, served with perfectly cooked penne pasta. This easy one-pan dish is perfect for a comforting weeknight meal with a touch of Southern spice.
Ingredients
Scale
Chicken and Sauce
- 1 tbsp olive oil
- 400g chicken breasts, chopped into large chunks
- 3 garlic cloves, finely chopped or grated
- 2 tbsp Cajun-style seasoning
- 400g can chopped tomatoes or passata
- 1 chicken stock cube, crumbled
- ¼ can water (about 100ml from the tomato can)
- 150ml double cream
- 20g parmesan, finely grated, plus extra to serve
- ½ lemon, juiced
Pasta
- 500g penne or another tube-shaped pasta
Garnish
- Chopped parsley, to serve (optional)
Instructions
- Heat and fry chicken: Heat the olive oil in a large, shallow saucepan or deep frying pan over medium heat. Add the chopped chicken breasts and season lightly with salt and pepper. Fry the chicken for 6-8 minutes, stirring occasionally, until it is golden all over but not necessarily cooked through.
- Add garlic and seasoning: Stir in the finely chopped garlic and cook for an additional 2 minutes to release its aroma. Sprinkle the Cajun-style seasoning over the chicken and stir well to coat all the pieces evenly with the spices.
- Simmer with tomatoes: Pour in the canned chopped tomatoes or passata, add about a quarter of the can’s water, and crumble in the chicken stock cube. Stir everything together, bring the sauce to a gentle simmer, and cook for 5 minutes to develop the flavors.
- Cook the pasta: While the sauce is simmering, bring a large pan of salted water to a boil. Add the penne pasta and cook it for one minute less than the package instructions indicate so it is slightly undercooked. Drain the pasta well once ready.
- Add cream and finish sauce: Stir the double cream into the chicken sauce and continue simmering gently. Then add the drained pasta to the saucepan, stirring to combine. Cook the pasta in the sauce over low heat for 2 minutes to let the flavors meld.
- Final touches: Stir in the finely grated parmesan cheese and the juice of half a lemon. Cook the mixture for an additional minute to allow the cheese to melt and the flavors to balance. Remove from heat.
- Serve: Serve the Cajun chicken pasta straight from the pan or transfer to a large serving bowl. Garnish with chopped parsley and extra grated parmesan cheese, if desired. Enjoy immediately while warm.
Notes
- Use chicken breast for lean protein or swap with chicken thighs for a juicier texture.
- Adjust the amount of Cajun seasoning to control the spice level to your preference.
- If you prefer a thicker sauce, cook for a few extra minutes before adding cream.
- To make it gluten-free, substitute the penne with a gluten-free pasta variety.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or water.
- For a vegetarian option, substitute chicken with roasted vegetables and use vegetable stock instead of chicken stock.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Cajun chicken pasta, creamy chicken pasta, spicy chicken pasta, one-pan pasta dish, easy dinner recipes
